Zucchini Tortilla Wraps

Zucchini Tortilla Wraps

Delicious Healthy Spring Wrap Recipe created for Bestow Beauty (Video Below) by Sheryl Nicholson. These are so simple and more-ish that you will want them on repeat!

2 zucchinis, coarsely grated
1 large egg, beaten
¼ teaspoon of cumin, ground
1 ½ tablespoons of rice flour
1 tablespoon of Italian parsley, chopped
½ teaspoon of black pepper, ground
¼ teaspoon of Himalayan or sea salt

Preheat oven to 200 degrees celsius. Sprinkle the grated zucchini well with salt, stir and place in a sieve over a bowl. Rest for 5-10 minutes and then gently press to remove excess liquid.

Add the zucchini to a large bowl and mix in the remainder of the ingredients. Cover the oven tray with baking paper. Scoop about ¼ cup of mixture and press down to form a thin circle about 10cm in diameter. Repeat for the remainder of the mixture.

Bake wraps for about 25 minutes, or until the wraps look crisp and brown around the edges. Let them cool for 10 minutes and then peel off the baking paper.

Top with your desired filling and wrap, serve with your favourite spring dish

Makes 6 wraps





1 comment

  • Dianne Homan

    I can’t wait for my zucchini’s are ready, to try this fabulous recipe.
    Thank you girls.

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